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IMPROVING THE QUALITY OF algarrobina SAFE TO EAT
process and not only promote a value-added food, but also to make their chemical and physical analysis of the product frequently, more so when we suspect of its presence of some metabolites generated by high-temperature processes, this in discovery and research being done in other countries as the case of acrylamide, a substance that has yet to be quantified in the Peruvian technical regulation (INDECOPI).
This is justified by the discovery since 2002 of the presence of acrylamide in foods by the Swedish National Food Administration, which alerted the world food authorities, North America and Europe (FAO, FDA, WHO) and that acrylamide is carcinogenic potential genotoxic to human. The formation of acrylamide occurs in carbohydrate-rich foods (like potatoes and grains) when heated at temperatures above 120 ° C. (as Francisco Morales, 2005).
So if our reality is we need to determine the acrylamide content of foods, especially products such as carob, chips, fried plantains, fried sweet potatoes and other sources of carbohydrates we consume in order to know whether these products contain acrylamide and if they are within the permissible limits, also to develop a database and find your daily intake by the Peruvian population. To date no data about the presence of acrylamide in Piura, it would be important for universities, health institutions should join efforts to analyze the concerns of acrylamide, and thus know what we consume., assessments would improve and standardize processes minimizing the levels of acrylamide, such as the process of obtaining algarrobina to control temperature and time parameters of concentration, as in the case of potato chips and other, control temperature and frying time while improving the storage conditions not to increase the sugars in the potatoes since they possibly can increase the levels of acrylamide, besides to improve post-harvest aspects of the tuber. The non-enzymatic browning presented by these products (Maillard reaction) after thermal process is characteristic.
There are many research studies that quantify acrylamide in foods worldwide, especially in Peru in the Piura region there is no research to quantify acrylamide in food, why need to take advantage of internships in agreement with Peruvian universities with universities or European institutions like the Institute del Frio in Madrid, Spain, which made quantification of acrylamide in foods that have the necessary equipment. It is therefore urgent to know what we consume, by the assurance and confidence in the issue of food safety.
process and not only promote a value-added food, but also to make their chemical and physical analysis of the product frequently, more so when we suspect of its presence of some metabolites generated by high-temperature processes, this in discovery and research being done in other countries as the case of acrylamide, a substance that has yet to be quantified in the Peruvian technical regulation (INDECOPI).
This is justified by the discovery since 2002 of the presence of acrylamide in foods by the Swedish National Food Administration, which alerted the world food authorities, North America and Europe (FAO, FDA, WHO) and that acrylamide is carcinogenic potential genotoxic to human. The formation of acrylamide occurs in carbohydrate-rich foods (like potatoes and grains) when heated at temperatures above 120 ° C. (as Francisco Morales, 2005).
So if our reality is we need to determine the acrylamide content of foods, especially products such as carob, chips, fried plantains, fried sweet potatoes and other sources of carbohydrates we consume in order to know whether these products contain acrylamide and if they are within the permissible limits, also to develop a database and find your daily intake by the Peruvian population. To date no data about the presence of acrylamide in Piura, it would be important for universities, health institutions should join efforts to analyze the concerns of acrylamide, and thus know what we consume., assessments would improve and standardize processes minimizing the levels of acrylamide, such as the process of obtaining algarrobina to control temperature and time parameters of concentration, as in the case of potato chips and other, control temperature and frying time while improving the storage conditions not to increase the sugars in the potatoes since they possibly can increase the levels of acrylamide, besides to improve post-harvest aspects of the tuber. The non-enzymatic browning presented by these products (Maillard reaction) after thermal process is characteristic.
There are many research studies that quantify acrylamide in foods worldwide, especially in Peru in the Piura region there is no research to quantify acrylamide in food, why need to take advantage of internships in agreement with Peruvian universities with universities or European institutions like the Institute del Frio in Madrid, Spain, which made quantification of acrylamide in foods that have the necessary equipment. It is therefore urgent to know what we consume, by the assurance and confidence in the issue of food safety.
regard analysis were performed at 4 algarrobina samples acquired in a supermarket and a popular market (Sanchez Cerro) from the city of Piura, obtained an average of 212 ug / kg of acrylamide. Different values \u200b\u200bof acrylamide indicate that certain processes used by producers of carob are also different, according to tradition, indicating that there is a process flow in obtaining standardized algarrobina the Piura region. INDECOPI show would be important in their analysis of the algarrobina the presence of acrylamide as a quality control parameter. This concentration would control the temperature and the exposure time. Also should assess the presence of asparagine in the locust as this amino acid is a source for the formation of acrylamide, (the presence of this amino acid in the fruit can be reduced carob asparriganasa enzyme). These values \u200b\u200bin the finished product as the raw material would serve us to apply good agricultural practices, good storage practices carob and good manufacturing practices with application of HACCP in the processing plant, taking into account that sugars reducers present in the carob is traladan the process of concentration of sugars, are reactive and can increase the formation of acrylamide in the carob.
Author: Msc. Mr. Alfredo Ludeman Lazaro Gutierrez graduated from the Universidad Nacional Agraria La Molina, Professor of National University of Piura.
Monday November 24, 2008
Project finance: QUANTIFICATION OF ACRYLAMIDE and sugars in the carob
- Author: Eng Ludeman Alfredo Gutierrez: 2008
I. INTRODUCTION
Carob is a rustic plant of great economic value, it thrives in soils with a salinity, this begins to occur after the third or fourth year of age. The northern area of \u200b\u200bPeru in the departments of Tumbes, Piura, Lambayeque and Libertad, the production of carob is one of the most abundant natural resources in time of production, but unfortunately it is not exploited in a rational, comprehensive and appropriate .
In the food industry, carob has many potential uses such as development of carob, flour, coffee substitute, soluble powder, fiber, natural extract locust bean pulp, rubber from its seeds, liquor, as a sweetener because its high sugar content in juices, liqueurs, cocktails, among others. The carob is derived from the carob bean, is a by-product that identifies the Piura region, the concentration of sugars is important to know about the chemical components of the extract, which have been subjected to high temperatures, especially when you think your composition are important for health (nutraceuticals), for this we must identify and quantify, using analytical methods recommended by the institutions that guarantee those methods.
II. THEORETICAL
The fruit of mesquite (Prosopis juli flora) is a pod 10-15 cm long (depending on variety), yellow, which has many technical advantages and nutrition, making it an ideal food for a change-oriented agro-food processing derivatives and other products (including industrial drug use). However
only products such as carob and carob flour, are traditionally produced and marketed, although there are alternatives for the production and new markets to enter the.
The byproduct, carob, obtained by concentration, high temperature (130 ° C approximately), sugars of the carob own, reaching up to 79 ° brix.
concentrated products like the cream, jam, carob syrup, yacon extract are products high in carbohydrates and are subjected to high temperatures for prolonged periods, favored by the Maillard reaction, which should be analyzed chemically and that acrylamide is a substance that can harm health.
According to research, acrylamide is formed during the Maillard reaction, a thermal process that provides color and flavor to products that are subjected to high temperatures for a long time. This is also found in fried or baked products observed a golden color and odor of roasted potatoes fried foods, cookies, bread. All are foods high in carbohydrates. In the fry, one of the amino acids found in a higher proportion of carbohydrates is asparagine, it decomposes in the presence of natural sugars such as glucose, resulting in a product such as acrylamide. This component, according to research does not form the same way or all products or all processes, but in chips, toasted cereals, food grains have been incorporated or starches.
According to the Peruvian Technical Standard (NTP) 209 600 (2002) indicates the main requirements to be fulfilled algarrobina quality:
a) Organoleptic
.- Color: dark brown and shiny
Taste: Characteristic, sweet, slightly bitter and astringent acid.
Aroma: Characteristic of carob
Consistency: Viscous, smooth, without visible particles.
b) Physical and Chemical .- For algarrobina Pura . Determination
Securities Humidity (%) 20 to 30
soluble solids (Brix) 75 to 80
Ash (%) from 3 to 6
Crude protein (%) 5 to 8
insoluble solids (%) 0.4 to 0.8 pH 4.0
to 5.5
Density (g/cm3) 1.3 to 1.4
Total Sugars (%) 40 to 60
Reducing sugars (%) 8 to 11
c) Microbiological Determination
permissible limits (CFU / g) Aerobic
mesophilic Fungi and yeasts
102 102 102
Total coliforms Faecal coliforms 0
III. OBJECTIVES
3.1 .- objective
quantify the amount of acrylamide and sugars in the carob produced in the Piura Region .
IV. MATERIALS AND METHODS
4.1 PLACE OF PERFORMANCE
Physical analysis of the Carob, such as obtaining weather algarrobina to be held in the laboratory of agribusiness and food industries, National University of Piura.
Chemical analysis of the Carob and carob-product and concentration under vacuum was carried out in laboratories Department of Food Technology and Chemistry at the University ........ Spain.
4.2. Use materials and equipment in the Process of Obtaining Algarrobina Perol
-Pots or stainless steel for food concentrate. Semi-industrial
kitchen torch gas or protected.
-
-Sieves Scoops
-Press
-Refractometer, scale up to 80 ° brix
-Food-spoons, ladles, stainless steel.
4.3. Process Steps To Get Algarrobina
There are different ways to get algarrobina process and all can be accepted as long as they work with good manufacturing practices aimed at obtaining a safe product.
For algarrobina here apply the common technique used in the Piura region, which is concentration (direct heat) to atmospheric conditions but with clean technologies with a commitment to obtain a final product quality. * Heavy
.- Reception and carob are received in a store, then keep a few days to concentrate the sugars in the pod.
* Heavy .- Selecting and Removing the pods are green, rotting, insects, thin, removing organic and inorganic foreign particles, selecting those that are in good condition and the presence of sugars (mostly sucrose) accumulated in the pod. Despite what is going to process.
* Wash and Oreo .- With soft water washed clean to remove impurities adhered on the surface of the sheath as dust, dirt, etc.. The airing is performed to remove excess water attached to the carob pod.
* Party .- Manual is the party of carob to give more area to mass transfer leaching process.
* Cook 1 .- The carob pod is the party that has been submerged in boiling water to extract the sugars, the time is a function of the amount of raw materials and quantity of water, you can use a proportion 1:4.
* Filtering .- After noting that the water meets solid 10 to 11 º Brix for concentration to remove the sheath split to be pressed under pressure.
(thus higher yields), yielding a filtrate, this in turn can be filtered through a sieve to obtain a filtrate free of impurities. The pod pressed, is high in fiber that can be used to mix food for animals or for other purposes.
This filtrate is returned to the deposition of the first firing (liquid was also filtered) to proceed with the merger.
* Cook 2 .- focus here sugars from one of the locust, make constant stirring to avoid burning the sugars, and controlling the solids often and end the concentration when in 70 ° Brix, that when running the carob is concentrated rapidly at 75 ° Brix and even 79 º Brix. * Packaging
.- In sterilized containers packed hot, then go to the store.
yields vary depending on the technology used, we can get yields of 0.35 to 0.50 liters of carob / carob kg.
For packaging and labeling should apply the provisions of the NTP 209,038 as the following provisions: Only packaged products that meet this NTP may be designated with the word "carob." This applies to the product label, as well as any statement for marketing purposes, is the product for retail or in bulk.
FLOW PROCESSING FOR algarrobina
Reception and Heavy
Selection and Heavy
Washing and Oreo
Party
Cook 1
Filtering
Cook 2
Packaging and labeling
4.4 TABLE 2 EXPERIMENTAL DESIGN FOR THE algarrobina ( is in the original )
T = TEMPERATURE
Ç = TIME OF CONCENTRATION
B º = SOLUBLE SOLIDS
T ° = temperature
B º = SOLID SOLUBLE
T1 = 110 º C T2 = 115 º C T3 = 125 º C
B º 1 = 60 ° C1 C2 C3 C4 C5 C6 C7 C9 C8 Ç10Ç11Ç12
B 5 = 68 °
C13 C14 C15
The sample will be selected based on: reduced processing time, high temperature, degree brix, rheological and sensory analysis, appropriate to submit the sample. From here you will select 3 samples obtained at atmospheric pressure and 3 samples under pressure vacuum, for comparison, for the analysis of acrylamide. 4.5 Analysis
A RAW MATERIAL PHYSICAL
1 .- Morphological and physical performance measures, shape, length, diameter, weight, percentage of bagasse (fiber). 2 .- Density
apparent average 4.6 CHEMICAL ANALYSIS OF RAW MATERIAL TO
1.-Determination of Moisture and dry matter by the AOAC
2 .- Determination of soluble solids by refractometry
3.-Determination vitamin C, by the AOAC Method 984.26
4 .- Ph, Potentiometer Using
5 .- Total Acidity by Titration
6 .- Quantification of fructans by Spectrophotometric method according to AOAC 999.03
7 .- quantify glucose and fructose by the method according to AOAC
8 .- Quantification of vitamins, according to AOAC
9 .- Quantification of Sucrose by AOAC Method 977.20 as
4.7 PHYSICAL AND CHEMICAL ANALYSIS algarrobina
1 .- To quantify the presence of acrylamide by Mass Spectrometric, mentioned in the Journal of Agricultural and Food Chemistry - 2003.
2. Quantify total fructans by Spectrophotometric Method, according to AOAC 999.03
3. Quantify glucose and fructose, as AOAC
4. quantify sucrose in the extract, for Method 977.20 according to AOAC
5. HFM quantify, according to AOAC
6. viscosity, making use of the viscometer.
7. Ph, using the potentiometer.
8 .- Total Acidity by Titration
9. Physical Performance (carob / raw material).
10. Soluble solids by refractometry.
4.8 SCHEDULE OF ACTIVITIES
exists in the Original. 4.9
BUDGET: ( original is in the )
ACTIVITIES AMOUNT AMOUNT €
REAGENTS AND SUPPLIES
2500
glassware rental
200
PRINTING AND PHOTOCOPIES
100 INVESTIGATOR'S FOOD
4 months
1200 INVESTIGATOR
LODGING
1600 INVESTIGATOR
(1) 4 months
ADVISORY
3500 (Guardian)
(1) 4 months
3500 TICKETS
PIURA-PAMPLONA PAMPLONA-
1
1500 CONTINGENCY
500
RAW MATERIAL AND MANAGEMENT
TOTAL 400 EUROS 15000
5.0
RESPONSIBLE RESEARCH - Alfredo Gutierrez Lazaro Ludeman (Professor of National University of Piura, Peru) .- Intern Public University of Navarra, Spain-2008
NOTE: Acrylamide is a organic compound type amide .
is white, odorless crystal, soluble in water, ethanol , ether and chloroform . It is used in the manufacture of role , metal mining, textiles, obtaining dye and synthesis of polyacrylamides .
Acrylamide can be formed by heating food (especially compounds containing starch), frying or roasting over 120 º C. Could be formed through different mechanisms from different compounds present in food, as amino , proteins , carbohydrates , lipid , etc. This can pose a problem because in animal studies acrylamide is a probable carcinogen in humans.
Molecular Weight : 71.09: Chemical formula : CH2CHCONH2: Boiling Point : 125 º C: Melting : 87.5 º C
